Pages

Saturday, November 26, 2011

McVirgin Burger, anyone?

My first home-made beef patty. Feels like my first kiss - clumsy but sweet and memorable!

After spending a week studying recipes at the social enterprise I'm involved in, I garnered enough courage today to try making my first home-made beef burger patty. And without consulting my usual go-to Youtube tutor. I thought I would just do it based on some common sense!

While it wasn't a box-office hit, I was pleased with it on a few fronts. First, I knew exactly what I was eating in this burger - all fresh and unprocessed. A rare treat these days. Two, the patty didn't disintegrate before my eyes as I had feared it might. It stayed true to its form, contrary to my culinary nightmare. And three, the meat was soft and juicy, not tough - another imagined fear. Experienced chefs don't understand the numerous fears we go through in our heads!

"Maybe next time instead of placing the vegetables on top, you can try using it as a base. And since the vegetable is slightly messy, maybe next time you can try rolling the vegetable into a small ball then place it on the bun then spread it out, it would be a lot neater. A neater arrangement could be bun, vegetable of choice, patty then tomato and top bun.Something I learnt today - you could fry a sunny side and place it at the top above all and instead of placing the top bun in the usual way -- you could place it slanted on the side and stick a satay stick right through from the slanted top bun all the way to the bottom bun." - My nephew who is learning to cook in a restaurant as part of his school holiday job